Set a new standard for savory pies with our Cheese and Bacon Pie recipe. Cheese and Bacon Pie is easy to make because of its refrigerated pie crust.
What You Need
Original recipe yields 8 servings
1 ready-to-use refrigerated pie crust (1/2 of 14.1-oz. pkg.)
1 tomato, chopped, divided
2 green onions, thinly sliced, divided
1 cup KRAFT Shredded Sharp Cheddar Cheese
8 slices cooked OSCAR MAYER Bacon, crumbled
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese
1 cup milk
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Let's Make It
Heat oven to 375°F.
Prepare pie crust in 9-inch pie plate as directed on package for one-crust filled pie.
Reserve 1 Tbsp. each tomatoes and onions for later use. Spread remaining tomatoes and onions onto bottom of pie crust; top with cheddar and bacon.
Microwave cream cheese in large microwaveable bowl on HIGH 30 sec. or until softened; whisk until creamy. Gradually whisk in milk, then eggs until blended. Pour over ingredients in pie crust. Place on rimmed baking sheet.
Bake 40 to 45 min. or until knife inserted in center comes out clean. Sprinkle with reserved tomatoes and onions. Let stand 10 min. before cutting to serve.
Serve with a crisp green salad tossed with your favorite KRAFT Dressing.
Prepare using KRAFT 2% Milk Shredded Sharp Cheddar Cheese, OSCAR MAYER Selects Uncured Turkey Bacon and PHILADELPHIA Neufchatel Cheese.
How to Prevent Edge of Crust from Getting Too Brown
Cover edge of pie crust with strip of foil for the last 15 min. of the baking time to prevent it from browning too much.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.